Hey St Louisans—if you tune into Fox 2 Now this morning in the 9:00am hour, you can watch me make this recipe live!
Let’s talk about the spiced chocolate situation first. It’s a chocolate sugar cookie, yes, but it is also so much more. I stirred in cardamom and cinnamon. Now, I’m a person who loses their mind over chai and, subsequently, all things chai-spiced. This cookie has the best parts of chai: cardamom and cinnamon, but leaves out the part that might conflict with strawberries: black pepper. Although, I have had a fantastic strawberry-black pepper scone before.
Anyway, back to the current situation: these spiced chocolate cookies. I love this recipe because it uses powdered sugar instead of regular sugar. Since powdered sugar contains a bit of cornstarch, it makes for a soft, chewy cookie. (thanks to America’s Test Kitchen for that piece of education!) Is there anything else you could ask for in an ice cream cookie sandwich than a soft, chewy cookie on the outside? How about chocolate extract to kick up the chocolate flavor? Yeah, I got that, too. It’s totally not necessary to make these cookies, but I’ve fallen in love with it. I’m currently dreaming up cocktails with chocolate extract. Stay tuned…
Now: the strawberry ice cream. Well, it’s just late spring/ early summer all wrapped up in cream. It took me 4 minutes to stir together the ice cream base, and then into the ice cream maker it went. I diced a half-pound of strawberries and, then smashed them with Nielsen Massey Tahitian vanilla, lemon extract + ¼ cup sugar. Pour the whole mess into the cream and whole milk (equal parts, please), then suddenly you’re ready for the ice cream machine! So fast.
I finally figured out how to get perfect circles of ice cream for ice cream sandwiches: freeze the ice cream in an 8×8” brownie pan! I used my largest biscuit cutter (about 3” wide) to cut out four ice cream circles. It just so happens that the cookie dough makes 8 cookies that bake up about 3” wide. It was fate in my kitchen if there ever was.
Guess who gets to eat the ice cream ‘scraps’ around the edges? YOU.
This recipe makes 4 ice cream sandwiches, because I have two hands and you have two hands. Let’s eat fistfuls of ice cream sandwiches together!
P.S. Don’t forget to enter my giveaway to win a KitchenAid stand mixer. I hear it has an ice cream maker attachment……
- For the spiced chocolate cookies:
- ¾ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- pinch of salt
- 4 tablespoons unsalted butter, softened
- ⅔ cup powdered sugar
- 2 tablespoons dark brown sugar
- 1¼ teaspoon Nielsen-Massey Madagascar Bourbon Vanilla extract
- ¼ teaspoon Nielsen-Massey Chocolate extract
- 1 large egg yolk
- 2 tablespoons non-blackstrap molasses
- 2 tablespoons granulated sugar for flattening cookies
- First, make the cookies: preheat the oven to 350, and line a cookie sheet with parchment or a silicone mat.
- Whisk together the flour, cocoa, cinnamon, cardamom and salt. Set aside.
- In a separate bowl, beat the butter, powdered sugar, brown sugar, vanilla, and chocolate extract. Beat until fluffy. Finally, beat in the egg yolk and molasses.
- Add the dry ingredients to the wet in 3 batches, and beat until just combined. Divide the dough in half visually, and make 4 dough scoops out of each. Roll the dough in your hands to make a ball, and space evenly on the baking sheet. Dip the bottom of a glass in the sugar, and lightly press the cookies flat.
- Bake for 10 minutes.
- Meanwhile, dice the strawberries. Add them to a bowl with the vanilla, lemon, sugar, and salt. Mash with a potato masher (or equivalent) until well-combined. Leave a few chunks of berries, however.
- Add the cream and whole milk to the berries, and stir to combine.
- Freeze the mixture according to your ice cream maker's directions. Mine takes 20 minutes in a pre-frozen bowl.
- Once churned, pour the ice cream into a foil-lined 8x8" square pan. Freeze until set.
- To serve, cut out 3" rounds of ice cream and sandwich between two cookies.
Psst! If you couldn’t tell from all the links, Nielsen-Massey sponsored this post and my TV appearance. I’m so proud to partner with companies that make products that make my food taste great. I was using their products long before they sponsored me, and I will continue to use their high-quality products long after. Plus, this chart about vanilla flavor profiles is fascinating to me!